Description
Slow Cooker Chicken Pot Pie Soup is a creamy, comforting soup that combines tender chicken, hearty vegetables, and rich cream cheese base, slow-cooked to perfection. Topped with flaky baked biscuits, this soup offers a delicious twist on the classic chicken pot pie, perfect for year-round enjoyment.
Ingredients
Scale
Main Ingredients
- 2 medium-large boneless skinless chicken breasts
- 1 cup frozen peas (or 1 can, drained)
- 1 cup frozen yellow corn (or 1 can, drained)
- 1 cup chopped carrots
- 1 celery stalk, chopped
- 2 medium potatoes, peeled and diced
- 1 small yellow or white onion, diced
- 4 ounces cream cheese, at room temperature
- 4 cups chicken broth
- 1 tablespoon chicken bouillon or 1 chicken bouillon cube
- 2 teaspoons garlic powder
- 3-4 cups heavy cream
- 1 tube refrigerated biscuit dough
Instructions
- Combine Ingredients in Slow Cooker: In your slow cooker, add the chicken breasts, frozen peas, frozen corn, chopped carrots, celery, diced potatoes, diced onion, cream cheese, chicken broth, chicken bouillon, and garlic powder. Stir gently to combine.
- Cook on Low: Cover the slow cooker with its lid and cook on low heat for 4 to 6 hours, until the chicken is fully cooked and the potatoes are tender enough to be pierced easily with a fork.
- Shred Chicken and Add Cream: About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker. Stir in 3 to 4 cups of heavy cream. Season with salt and pepper to taste, then cover and let the soup finish cooking to blend flavors.
- Bake Biscuits: While the soup is finishing, bake the refrigerated biscuit dough according to the package instructions, until golden and fluffy.
- Serve: Ladle the hot soup into bowls and top each serving with one or two freshly baked biscuits. Garnish with fresh thyme if desired, and enjoy immediately.
Notes
- This soup is rich and creamy, so using the lower amount of heavy cream will reduce calories if desired.
- For a thicker soup, use less chicken broth or reduce liquid after cooking by cooking uncovered for a short time.
- Fresh or frozen vegetables can be substituted but ensure similar cooking times for even doneness.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling cream.
- Add fresh thyme or other herbs to enhance flavor if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 879 kcal
- Sugar: 8 g
- Sodium: 1439 mg
- Fat: 64 g
- Saturated Fat: 33 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 185 mg
